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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chilled Tomato and Basil Soup

Source: dLife

A yogurt based fresh tomato and basil soup that is a perfect compliment to a summer meal.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	91.4

Total Carbs	13.6 g

Dietary Fiber	2.9 g

Sugars	8.8 g

Total Fat	2.7 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	287.2 mg

Protein	3.5 g

Sodium	110.4 mg

Dietary Exchanges 2.7 Fat, 1.8 Vegetables, 0.2 Milk, 0.0 Other Carbs, 2.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 cup fresh chopped onion 1.0
1 each medium garlic cloves 2.5
2 1/2 cup low sodium vegetable broth 2.0
2 lb medium tomatoes 1.0
1 oz fresh basil leaves 1.0
1 tsp balsamic vinegar 0.6667
0.6667 cup plain nonfat yogurt 1.0
1 pinch salt 1.0
1 pinch sugar 2.0
2 tbsp plain nonfat yogurt

Directions

Heat oil in pan and add the finely chopped onion and garlic. Fry for 2 to 3 minutes until soft and transparent, stirring occasionally.
Add 11/4 cups of the vegetable stock and the chopped tomatoes to the pan, bring to a boil, then lower heat and simmer for 15 minutes. Stir occasionally to prevent sticking to pan.
Let cool slightly, then transfer to a food processor or blender and process until smooth.
Press through a strainer placed over a bowl to remove the tomato skins and seeds.
Return the mixture to the food processor and add the remainder stock, half the basil leaves, vinegar, lemon juice and yogurt.
Season with sugar and salt to taste. Process until smooth. Pour into a bowl and chill.
Before serving, finely shred the remaining basil leaves and add to soup. Garnish with yogurt topped with a few small basil leaves.